2012Nanjing Linye Daxue xuebaoRequires access

Preparation and purification of extracellular polysaccharide from Coriolus versicolor

Linguo Zhao

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Abstract

To study the optimization of culture conditions on the extracellular polysaccharides Coriolus versicolor,the response surface methodology(RSM) based on the single factor tests were applied.According to regression analysis,the optimal culture conditions were culture time 2.4 days,broth content 67.6 mL,and initial pH 5.1.In order to get the purified polysaccharide,alcohol precipitation and DEAE Sepharose CL-6B purification were used.The polysaccharide was identified the uniform component by PAGE.The HPLC results showed that the components of monosaccharide contain at least glucose and xylose,without peptides.

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What this paper is about

To study the optimization of culture conditions on the extracellular polysaccharides Coriolus versicolor,the response surface methodology(RSM) based on the single factor tests were applied.According to regression analysis,the optimal culture conditions were culture time 2.4 days,broth content 67.6 mL,and initial pH 5.1.In order to get the purified polysaccharide,alcohol precipitation and DEAE Sepharose CL-6B purification were used.The polysaccharide was identified the uniform component by PAGE.The HPLC results showed that the components of monosaccharide contain at least glucose and xylose,without peptides.

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Available abstract

To study the optimization of culture conditions on the extracellular polysaccharides Coriolus versicolor,the response surface methodology(RSM) based on the single factor tests were applied.According to regression analysis,the optimal culture conditions were culture time 2.4 days,broth content 67.6 mL,and initial pH 5.1.In order to get the purified polysaccharide,alcohol precipitation and DEAE Sepharose CL-6B purification were used.The polysaccharide was identified the uniform component by PAGE.The HPLC results showed that the components of monosaccharide contain at least glucose and xylose,without peptides.

Key concepts: Polysaccharide, Monosaccharide, Xylose, Response surface methodology, Chromatography, Chemistry, High-performance liquid chromatography, Food science

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